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The origin of onions and their medicinal properties

The history of onions is lost in the mists of time. It is believed that the onion was "domesticated" by man at least 4 thousand years ago. It happened somewhere in Asia, most likely on the territory of modern Iran or Afghanistan.

Images of a bow were found on the walls of the pyramids of the ancient Egyptian pharaohs. This plant is mentioned in the cuneiform script of the ancient Sumerians and in the Bible. In ancient Rome, it was grown for the needs of the army in special areas by specially trained people. Already at that time, mankind was well aware of the medicinal properties of onions. It was considered a universal remedy, and modern medicine does not refute this.

Eating onions is very beneficial for atherosclerosis and heart disease, especially if the diet is high in fat. The substances contained in this plant suppress cholesterol synthesis and thereby reduce the risk of developing cardiovascular diseases. Eating onions regularly can help prevent high blood sugar levels. In addition, onions saturate our body with vitamins, suppress harmful microbes and are excellent

a prophylactic agent against flu, colds and colds. It also helps with coughing: for this it is recommended to eat an onion boiled in milk.

So it is not for nothing that in Russia they once said: "Onion helps with seven ailments." However, you should not especially get carried away with onions. Everything is good, but in moderation. Experts from the Moscow Institute of Nutrition of the Academy of Medical Sciences believe that the optimal consumption of each person is 7-10 kilograms of onions annually. It should not be abused for those who have severe diseases of the kidneys, liver and stomach, for example, stomach and duodenal ulcers. In this case, onions are simply contraindicated.